Fresh potato "funnel cake" topped with purple-potato sugar

Ingredients

• 20 oz. Pâte À Choux pastry
• 10 oz cooked potato (riced or mashed)
• 2 eggs
• 1 Tablespoon granulated sugar
• 3 to 4 Tablespoons purple potato sugar for dusting
• 2 cups water
• 12 Tablespoons butter
• 1 teaspoon salt
• 11.5 oz bread flour
• 7 eggs
• 2 lbs. purple potatoes, sliced thin and dehydrated
• 3 lbs. powdered sugar